Chive Pesto Can You Freeze
Edward R. Forte
May 13, 2022
Place the Ziploc bag on a sturdy cutting board and pound with a rolling bin until nuts are coarsely chopped.Remove the almonds from the heat just before they begin to develop browned edges and a fragrant smell, otherwise they will start to burn.Rinse the chives and gently pat them dry with a tea towel or use a salad spinner.Roughly chop the herbs and then place them into the work bowl of your food processor.Turn the machine one, and give these ingredients a quick pulse just to chop them finely.If you want a thin pesto that you can toss with pasta or cooked veggies, add up to a 1/2 cup of oil.Using plastic ice cube trays, fill each pocket with the pesto.Freeze and then remove frozen pesto cubes from the ice tray and store in a freezer bag.If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks.Please do not post or republish this recipe and/or images without written permission from Kelly Lenihan. .
How to Freeze Fresh Chives Quickly and Easily
Sometimes he takes requests from me, depending on what’s for dinner that night and sometimes he turns up with whatever didn’t make the production cut that day (but still looks perfect to me!).I like to think of chives as one of the easiest to use ‘finishing herbs’, perfect for sprinkling over all manner of meals thanks to their delicate oniony flavour that enhances everything they’re mixed with. .
Homemade Chive & Basil Pesto Recipe - Food
The chive was picked over and submerged into a sink full of salty water to remove dirt and maybe a hidden bug or two (I did not see any, but one cannot be too careful!).Once the chive was clean, I chopped it into 3 inch pieces, spun it in the salad spinner and then patted it dry with some paper towels.The basil was de-stemmed, leaves rinsed in salty water, spun and patted dry in the same fashion. .
Can you freeze chive pesto with parm cheese?
Pinch each sea salt and ground black pepper.Add cheese, basil, parsley, chives, salt and pepper; pulse.With motor running, add oil and lemon juice in a thin, steady stream until fully incorporated. .
Use leftover chives to make fresh pesto
Half the challenge of working in the Star’s test kitchen is making sure a chef’s recipe is accurate and easy to read for the home cook.Adapted from Bon Appétit (its pesto didn’t have parmesan so I added it), this recipe is an easy way to use up excess chives.Toss it with chickpeas, pour it over roasted potatoes and carrots, spoon it over grilled chicken or steak, spread it on flatbread, use it as a dip for fries, or mix it with pasta like I did for this ultra-fragrant weeknight dinner perfect for summer.Top the pasta with torn slices of prosciutto (my favourite summer protein as it doesn’t require firing up the stove) and diced red pepper for crunch and colour.To measure a single serving of any long pasta like spaghetti or linguine, form an OK sign with your thumb and index finger.In a food processor or deep bowl with a hand blender, add chives, garlic, almonds, parmesan, salt and pepper.Slowly add olive oil in a steady stream and pulse until it is finely chopped but not a completely smooth purée.Parsley pesto works for pasta and grilled vegetables, but since not everyone wants a mouthful of cilantro, use it more sparingly as a spread for flatbreads. .
Fresh Chive Pesto
Take curry for instance, while this is really a generic word for a fresh gravy in our Indian culinary lexicon.Today people end up associating it with commercial curry powder and worse yet assuming all Indian sauces actually contain this non-descript spice mix.It actually freezes well and retains its pretty pale green color after even a week in the refrigerator and yes, it happily uses up a generous amount of chives.The pesto is perfect tossed with pasta, great over toast and of course magical for grilling.Print Fresh Chive Pesto Prep Time: 20 minutes Total Time: 20 minutes Yield: Makes 11/2 cups A smooth and creamy chive pesto made with almonds and olive oil.Water as needed for a smooth consistency Instructions Coarsely chop the chives and add to the base of a blender.Pulse a few times and then add in about 3 tablespoons of water and begin the blender scraping and mixing as needed to obtain a smooth soft consistency. .
how to freeze parsley, chives and other herbs
I HATE PAYING a couple of dollars for a bunch of organic parsley in winter (or chives, or cilantro, or sage, or…).You can simply puree virtually any green herb (from chives to parsley, basil, oregano, cilantro, arugula, sage, and even garlic scapes when in season) in an olive-oil base.Some cooks add garlic and/or nuts and grated cheese now; some think the mixture doesn’t store as well with the extra ingredients.Freeze the thick mixture as cubes, knocked out into doubled freezer bags with all the air expressed.The log technique (so easy, and probably the only cooking Good Thing I contributed to “Martha Stewart Living,” though my record with gardening ideas was better) is illustrated in this slideshow; chives also freeze well this way, and when you need some, you just slice a disc from one end of the log and return the rest to the bag, and freezer.Chives also freeze well simply chopped and packed into tiny canning jars, as below, and I do dill (on the stem) in freezer bags.Plain frozen herb leaves are not great as a garnish on, say, a salad, as they can be limp compared to fresh, but I often mix them into the dressing to spice it up. .
Vegan Chive Pesto Recipe
In addition to the essential olive oil, lemon and garlic, I added parsley to give it a rounder flavor, plus toasted almonds, which I always use in my pesto.While it certainly doesn’t taste like Parmigiano Reggiano, it does add a little something extra, including B complex vitamins.It’s lovely with eggs, stirred into white bean soup, or served on grilled tofu or salmon. .
Chive Pesto Recipe • Veggie Society
They can be mixed with basil, spinach, baby kale, mint, parsley or arugula for variety.Acid – I prefer red wine vinegar here but lemon juice or lime could also work.Olive oil – use your good cold pressed extra virgin here, something that tastes lovely and fruity.Toss with potatoes or pasta for a quick, easy and vegan dinner or serve as a dipping sauce with crusty bread!1 pinch sea salt to taste Instructions Make the Chive Pesto Add the nuts to a skillet and turn on the heat to medium.Add the chives, toasted pepitas, olive oil and red wine vinegar to the bowl of a food processor.Bring to a boil on medium high heat and season generously with a good pinch of sea salt.Add the potatoes to a large mixing bowl and pour the chive pesto on top.Serve at room temperature or chilled garnished with the fresh herbs and extra pepitas.Mix in suggestions: fresh basil, parsley, arugula, baby kale or spinach. .